Beverage

Temperature control of the musts during the fermentation process is required for the production of high quality wines. Alcoholic fermentation is the chemical reaction in which yeast is used to transform the natural sugars of the fruit into alcohol. The heat generated by this exothermic reaction has to be managed. If must temperatures are allowed to reach the 85°F to 105°F range the reaction will be stopped. This results in high sugar content and an unstable product that requires the addition of sulphur dioxide (SO2) to allow it to be stored without spoiling. In general, optimal fermentation temperatures are 65°F - 68°F for white wines and 77°F for red wines.

The temperature of wine must be kept stable throughout its production and storage in order to ensure final product quality that is acceptable for distribution and sale, and so cooling systems are an integral component of wine production. In wineries, the entire harvest can be destroyed by a temperature fluctuation during processing or storage, leading to catastrophic consequences for wineries.

It’s no secret the craft beer market has grown dramatically in North America. Local breweries and brewpubs are popping up across all regions of the United States as consumers seek unique, flavor-rich brews. In fact, according to the Brewers Association, the trade association representing small and independent American craft brewers, in 2015 the number of operating breweries in the U.S. grew 15 percent, totaling 4,269 breweries – the most at any time in American history. With more breweries than ever before, small and independent craft brewers now represent 12 percent market share of the overall beer industry*.